Review on Malabar
When it opened in 1983, Malabar was a trailblazer, serving up inventive Indian food well before the trend swept the capital. More than two decades down the line it still stays true to its principles: the kitchen is an artificial colouring-free zone, dishes are genuine and everything is served on traditional metal thalis.
In cool, minimalist surroundings ever-helpful staff continue to bring out highly dependable dishes ranging from expert tandooris and old faithfuls like chicken korma to devilled chicken livers marinated in yoghurt, mustard oil and paprika or monkfish with green beans, garlic and curry leaves. Don't miss out on the vegetables, which include kayla foogath (sliced bananas with ginger, mango powder and black salt, spiced pumpkin and potatoes cooked with cinnamon and nutmeg.
As you might expect, the wine list is a cut above the curry house average and the enterprising drinks list extends to Freedom organic lager; if you don't fancy alcohol, try mint or masala-spiced tea. On Sunday there's a highly popular buffet, when kids eat for free; the Sunday papers are also provided while you're waiting.
Malabar is also featured in: Michelin Guide, Hardens
Rate this RestaurantCuisine
Indian
Restaurant Opening Times
Lunch: 1.00 - 3.00pm Sat & Sun
Dinner: 6.00 - 11.30pm
Accepted credit cards
Visa, Master Card, American Express